A few years ago, my friend Kristen of the popular blog Kristen’s Raw posted a picture of her daughter with a nice cup of something they called “Equinox Latte.” It sounded amazing, and I craved one right away. Since flying to Arizona was out of the question, I pulled some spices out of the cupboard and winged it. I’m sure it’s different from hers, as I didn’t have all the spices she listed, but it was a winner with everyone who tried it, so I’m sharing the recipe with you.
- 1 cup milk of choice (almond, etc.) - I used pastured, non-homogenized cow's milk
- 1/2 cup water
- 1 teaspoon rooibos tea
- 1 tablespoon coconut oil
- 1-2 tablespoon honey, preferably organic or coconut nectar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon each ginger, clove, and star anise, ground
- 1/2 teaspoon chaga mushroom powder
- Bring the water to a boil, and add the spices and tea. Steep 5 minutes.
- Add the milk, and bring back to a simmer. Strain the tea into the blender, and blend for a minute or so, until nice and frothy. Enjoy under a nice blanket!
- * For the raw option, add the spices to boiled water (most spices aren't raw anyway), then add warmed raw almond milk.